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We have adopted the city of Milwaukee’s COVID-19 Health policy. All staff have reviewed this document and signed off in adherence.
We have a Leelvis TG8818B infrared thermometer that we use for temperatures from each employee when they enter the building anything over 100 degrees will not be allowed to work. Also each employee, per shift must complete a COVID-19 VIRUS SCREENING FORM.
Information on the Families First Coronavirus Response Act is posted for all staff to have access to in case they may need sponsored leave benefits.
If there is an employee that tests positive, they are not allowed to return to work until after the quarantine is over and they are without symptoms. We ask any employee that had contact to be tested at any of the testing sites in the area and can return to work when they receive a negative response to the test.
If staff is symptomatic, they cannot return to work until 10 days have symptoms first appeared, they have had no fever for 24 hours (without use of fever reducing medication) AND all other symptoms are improving.
If staff test positive, they cannot return to work until 10 days have passed since their positive test.
If staff have been exposed, they must quarantine for 14 days and not return to work until their quarantine is over.
We have a document on site for employees to read through.
At any time, we have (2) or more cases we will report the cases to the health dept. at 414-286-3674 with the dates of the positive results and give a return date for the employees.
Upon entering the property all staff must wear their masks throughout the shift. We provide all staff with masks whenever they are needed at no cost to the employee.
We have posted that all guests must wear a mask when entering the property. If a guest walks in without a mask on they will be asked to either to put a mask, which we also have available free of charge or they will not be allowed to stay in the restaurant. Any guest that does not comply will be put on our noncompliance list with the time they came to the restaurant and what table they were sat at also when they left the restaurant.
When any staff member enters the building, they are required to wash their hands and practice clean hand washing during the entire shift. We have sanitizer stations at the entrance and exits of the restaurant, and at all tables and service stations. Gloves are worn by all servers while delivering food and drinks to a guest. When a table is finished with their food, the server is required to put on a new pair of gloves to remove dirty dishes. Hands are washed prior to putting on gloves and immediately after removing them.
All vendors were contacted via phone and were asked that upon arrival all deliveries be made in a specific location. We also asked that a mask be worn, and they maintain adequate social distance from our staff throughout the entire delivery process.
One staff member at a time will receive break. This staff member is allowed to enjoy their meal at a safe spot outside under a tent away from any guest or staff.
During hours of operations, the manager on duty is responsible to maintain the physical distance procedures. The manager is the only one that will address any guest on this issue.
We have applied a one-way entrance and exit of the property. We also marked the floor with arrows and six-foot lines to the host stand, and we have posted entrance and exits sign on the outside of the building. There are also arrows to guide guests to the rest rooms.
We have a lot of room outside for outdoor seating. All of our tables are a minimum of 6 feet apart from each other in order to maintain a safe distance. We also have a block on each table that is red on one side and green on the other. When the table is sat the block is flipped to the red side indicating that the table is no longer sanitized. Once the table is no longer in use and sanitized, the block is then flipped back to the green side in order to indicate that it is available for seating.
Square payment system has been installed at our restaurant for transactions. Cash is accepted and the servers are required to give the guest change while wearing gloves. All POS stations are wiped down every 30 minutes, and all card readers are sanitized after each use. All pens are place in a marked cup after each use, indicating that they need to be sanitized. Additionally, we have laminated our menu and they are sanitized after every use. We also sanitize our computers systems frequently.
All guests are always at a 6-foot distance from one another during their visit. There are limited seats at the bar area that are spread out 6 feet apart from one group of stools to the other. If we have guest at our booths the bar seats will not be used and vice versa.
Once a guest is in the building, the host will guide them to their table using a flow-thru path that maintains a 6-foot distance whenever possible. When sat, the server will approach the table and maintain a 6-foot distance from the table. When guests are ready to leave, they will be directed out using the same flow-thru path as when they arrived.
We have picnic tables that we only allow six people to be sat at a time. We have also created team service: we have a front server who handles all direct service such as taking orders and serving dinner and drinks. Back server handles all dirty tasks such as removing plates and glassware.
We have provided a distance between staff and guests whenever 6-foot distances are available. Plexiglass has been added by both bar terminals as 6 feet is not able to be maintained in these areas.
We have put yellow tape to separate the stations on the line. We also have a specific “in” door and “out” door for entrance and exit of the kitchen with arrows on the floor for guidance. We have an expo to limit time for servers to be in the kitchen. In the kitchen the staff have lines on the floor for each station and they are asked to stay at their stations also maintain a 6-foot distance whenever possible.
We have installed sanitizer stations at the entrance and exit of the restaurant. We have also put sanitizer bottles on each table for guests and three server sanitations for employees to use throughout their shift.
Drop off location to receive product are located in the parking lot on the west and east sides of the restaurant. Person to person contact has been eliminated whenever possible with e-mailed invoices.
All employees are to leave any personal items at home or in their cars. If not, we have an area for them to store those items in the office, and they are to be taken home after every shift.
All shared products were removed from all tables. They are only available if guests request them. After each use, they are put in a (dirty item) bus tub. They are sanitized and returned to the sanitized storing area before they can be used again. Silverware is wrapped by a designated employee (one person per shift), in a sanitized area with gloves and masks worn at all times when they are rolling. All silverware is then wrapped in plastic wrap before they are stored in a covered sanitized container.
We use a bleach water solution 1/3 cup of bleach to a gallon of water with the solution is in contact with surface for at least 10 minutes. The Bleach used Clorox Bleach EPA #5813-1.
All staff members are required to wash their hands throughout their shifts. At any time when staff remove any used items from a table, they are wearing gloves. When the trash is being changed, the employee also has gloves on. Staff is also required to wash their hands before putting on gloves and after removal of the gloves. Aprons are provided to staff and are required to change them often throughout their shift.
Any guest that enter the restaurant are asked to say seated during their visit. If a guest does leave their table (only to use the restrooms), we ask them to wear face covering. If any child leaves the table, they are accompanied by an adult at all times.
We do not have any reusable entertainment in our restaurant.
Customer seating areas are cleaned after every use. We use a red and green block system that tells everyone that the table is clean or dirty. We do not use tablecloths in our restaurant.
There are no items on the tables until guests are sat, and only then do they receive sanitized items to their table.
Take-out containers are filled by guest and available only upon request.
All Wisconsin Food and safety rules and regulations are always followed by all employees.
Each drink is served in a new sanitized glass to the guest. Pitchers are not available to guests.
Any staff wrapping silverware always wear gloves and masks in a sanitized area.
The manager on duty is responsible for overseeing the sanitizing and disinfecting of the restaurant.
All door handles, bar top, bar stools, cash registers, are wiped down with sanitizer on an hourly basis with pens in a sanitized container for customer use.
Restaurant is cleaned daily with cleaning list that is completed by cleaning crew and checked by manager on duty daily.
Dishwashers are provided with goggles. Goggles are sanitized before and after each shift by the dishwasher.
Restroom checks are done on the half hour following the required check list with a wipe down of all areas of the restroom with gloves and sanitizer to create a safe environment for our guests.
Sanitation stations and trash cans are located at the entrance and exit of our restaurant.
Signs have been posted for masks and to sanitize if they are not eating or drinking.
Any questions can be answered via management at (414) 384-2722.